Rheyanna Jones and Kim Jones, a Master Wellness Volunteer
ROCKWALL/HEATH, TX (May 19, 2026) On February 19, 2026, Rockwall County 4-H MyPlate Ambassadors hosted a student taste-testing event at Rockwall-Heath High School. The purpose of this event was to give students a voice in the kinds of healthy meals that could be served in their school cafeteria. This effort was part of a broader initiative to promote better nutrition and align school meals with USDA’s MyPlate guidelines, while also making sure those meals are appealing to students.
The event was the result of several months of coordination between Rockwall County 4-H, Texas A&M AgriLife Extension, and Rockwall-Heath High School administration. The overall event was led by Mrs. Kendra Marstall, a research associate and project leader for Healthy Living initiative at Texas A&M Institute for Advancing Health Through Agriculture. The Rockwall County level supervision and mentorship were provided by Dr. Aimee Sandifeer, Family and Community Health Advisor who also oversaw the food preparation using extension kitchen facilities and logistics needed to set up the event.
As a student MyPlate Ambassador, I helped coordinate with school administration to secure approval for hosting the event during lunch in the Rockwall Heath High School cafeteria and promote the event through social media, school-wide announcements and word of mouth. Along with fellow FCH and MyPlate ambassador Rheyanna Jones, another RHHS student and a team of volunteers, we also assisted with setting up the event and serving food to students.
Prior to the event, ambassadors evaluated recipes from the MyPlate curriculum and used a voting process to select options most likely to resonate with the student body, ultimately narrowing the selection to three items served at the event. The taste test was held during both A and B lunch periods on February 19th, 2026. The three recipes selected from the MyPlate curriculum were: Chopped Philly Sandwich, Southwest Chicken Salad, Creole Pasta. Students were invited to sample each item and complete a short ballot: rating the food and indicating whether they would want to see it offered in the cafeteria.
Over 200 students sampled the food and 123 ballots were collected. Results were based on taste and choice: 1) Chopped Philly Sandwich, 2) Southwest Chicken Salad, 3) CreolePasta. One of the most valuable parts of the event was hearing from students, which was overwhelmingly positive. Some of the feedback received included comments stating: “really good” and “full of flavor”; different from what is usually served in the cafeteria; and something they would choose if it were available.
After the tasting event was over, several students approached me to ask about the purpose of the event. When I explained that their feedback could influence future cafeteria options and inclusion of healthier flavorful items on the menu, they responded positively and appreciated being included in the decision-making process. The event impact showed that students are very receptive to healthier meal options which are flavorful and different than the standard school menu. The students welcomed their involvement in the tasting and selection process and that their opinion mattered.
In conclusion, the February 19 taste-testing event was a meaningful step toward improving school meals in a way that reflects both nutritional standards and student preferences.
By combining guidance from programs supported by the United States Department of Agriculture and Texas Department of Agriculture with direct student input, this initiative offers a practical model for making healthier food choices more accessible—and more accepted—by students.
By Jeet Sodhi, Rockwall Heath High School Junior, Rockwall County 4-H MyPlate Ambassador
Contact: Dr. Aimee Sandifeer, Rockwall County Agent – Family & Community Health
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